Put everything (except for the bread and the stuff) into a bowl and mix thoroughly with your hands. Roll a few (four to six) balls, and throw them onto a plate. Flatten them some more until they are about 1.5 to 2 cm thick.

Select and prepare the stuff you want on your hamburger, like salad, tomatoes, mustard, rucola, pickles, or whatever.


Turn on the grill. Or the barbecue. On my grill, with the door open a bit, the hamburgers will need about 14 minutes per side. On a hot barbecue they’re done much faster. Maybe four minutes per side, not much more.

Eat with or without bread, with or without stuff, with or without Flemish fries. Remember to use the leftover egg white to create some meringues